This year again, we had the pleasure of welcoming at the beginning of September, 3 groups of the famous french chocolatier Valrhona bringing together chocolate masters from the Asia-Pacific region. Aimed at exchanging experiences and recipes and visiting their cacao producers of West Bali, the gathering was also the opportunity to spend some good time at Dajuma and practice some activities such as massages, stand-up paddle and surfing. They also invited the representatives of the cacao farmers to come and taste the delicious chocolate creations made from the West Bali cacao, particularly some chocolate mousses. Everybody was so happy.
Many people knowing Bali feel suprised when they discover Jembrana Regency, the West wing of the island where Dajuma is located. Here the nature is preserved. In and along the West Bali National Park, the farms grow corn and high quality rices, coconut, rubber, clove, coffee and all sorts of tropical fruit such as mango, papaya, passion fruit, pineapple, watermelon, mangosteen, not forgetting, of course, the famous « Durian ».
It is also the place where more than 500 farmers collect cacao beans. Not suprising that the Valrhona company, the famous French provider of the best cacao nibs and chocolate required by professionals since 1922, get involved. After 3 years co-working with KSS cooperative (Kerta Samaya Samania cooperative), Valrhona has launched “Cuvée Sakanti Bali 68%” in 2016.
Last week, Dajuma had the pleasure to welcome 3 delegations of Valrhona customers and employees, totalizing one hundred people. Pastry Chefs of their partner companies made a presentation of their chocolate products. They also practiced with the farmers to make a delicious dessert using the West Bali chocolate and some local fruits and herbs. Pastry chef of the first group came from China, Singapore and Taiwan second group from Hongkong, Korea and Bali and the last group from Japan.
Following human values in the heart of the company, each delegation had the opportunity to visit the plantations, look at the harvesting process, taste samples and cook some delicious cakes. A wonderful moment of sharing experiences and know-how, crowned at night with Balinese dances accompanied by a Jegog orchestra under the stars.